F O U R T H E Y E

A meal stands out to me more when there is no garlic in it as compared to ever saying a meal has too much in it.

Making slow cook Mexican today and its another franks sauce special but really add whatever hot sauce ya want.

1kg of skirt steak. Marinade that with a fuck-ton of cumin, SMOKED paprika & cayenne pepper
Add a bottle or 2 of franks sauce and any other hot Mexican sauce of your choice.
bit of water or chopped tomatoes
A shitload of chopped or minced garlic
4 tins of beans ( I usually mix it up with 4 bean mix, black beans etc)
2 large capsicums chopped
3-4 grated carrots
1-2 cans of corn
brown onion
3-4 Jalepeno's
little bit of S & P
1-2 freshly squeezed limes
Cook on low for 8-10 hours

Once cooked, you want to then shred your steak with a fork and places back into the cooker for an hour or so with chopped coriander. can turn the cooker off, will be warm enough anyway. (also fuck you if you don't like coriander)

Salsa:
Chopped tomatoes
Chopped Red onion
Chopped coriander (see above)
Freshly squeezed lime
S & P to taste
Fresh garlic.
Mix through

Spinach leaves or lettuce
tortillas
Cheese & Avacodo if you're that way inclined
Bottle of your favourite specialty hot sauce. I'm a chipotle man myself.

Hello flavour sensation!

I'm a little concerned with your technique. Why do you grate the carrots? That seems like unnecessary work.

Additionally if you have slow cooked your meat for that length of time it should literally be shredding when you try to pick it up. Having beans already in the mix at that point will hinder the process unless you wish to fuck with your bean integrity and leave them in a mush.

Mate work it out. Add beans halfway through , Im here to give guidance not hold your hand. I grate the carrots because I like the shredded carrots. I'm not going to sit here and have you question the integrity of my Mexican!! I mean insult me and my family but not my Mexican!!

Also.... Can't believe you didn't even comment on the special highlighted smoked part of the paprika that I put in there just for you. You cut me deep here Elizabeth

I had already decided to replace it with sweet paprika.

haha, well I'll take solace in the fact that you have considered the recipe

If we can edit TooL songs we can tweek your recipes.

All recipes are there for tweaking I say. Use the template and choose your own adventure.

~~~~~~~
Cornbread to go with your spicy meals!

Ingredients

6 large eggs,
1/3 c butter or coconut oil, melted
1/3 c coconut milk
1/2 c cheddar cheese
1/2 tsp vanilla extract
1/2 tsp salt
1/4 c sifted coconut flour
1/2 tsp baking powder
1/3 c corn meal ( i used yellow corn meal)
Jalapenos


Mix wet ingredients
Mix dry ingredients

Combine and then pour into mold

Bake @ 400F for 12-15 minutes

For sweet cornbread replace the coconut mile, jalapenos and cheese for 1/3 c honey

Rogan Josh Curry

1kg of beef or lamb of choice, diced
1 jar of pataks rogan josh PASTE
2 cups of beef stock
800G crushed tomatoes
fuck tons of fresh garlic & ginger
fresh chili to taste
Reasonable amount of fresh turmeric
to taste (Garram masala, cinnamon, cumin)
brown onion
potato diced
carrot diced
green beans
broccoli

For best results sauté the onion, garlic etc before chucking in but hey Slow cook is meant to be easy so not downright necessary. Slow cook 8 hours. Serve on rice with plain yoghurt & coriander to garnish

I reckon you should make your own paste

You Adelaide folk on here have watched way too much MasterChef ai. Think you're a bunch of bloody food critics I tell ya

I dunno man, you were the ones outraged over using garlic from a jar

hellboy wrote: ↑Sun Sep 29, 2019 8:26 pm I reckon you should make your own paste

Agreed but I do cheat on occasion, the last vindaloo I cooked was using jarred paste

Also I got to give a huge wrap to the Spice Tailor kits, their firey goan is the bees knees, half price currently at Coles. Almost restaurant quality results.

If my memory serves I made comment that I choose fresh garlic all the way but passed no judgement for those that do. I'm not here to critique others who are kind enough to share their recipes.

You are correct in that making your own paste is the way to go but to be honest I prefer using the pataks paste as it is already pretty damn tasty on its own and then adding some spices to it. Does the trick for me anyway

No one should ever use garlic from a jar.

Takes away alot of the health benefits and tastes very far removed from fresh garlic but to each their own I guess. Now coriander. Now there's a flavour that can't be replicated in a jar. Fresh coriander all the way

Fresh everything, even if you have to snap the ginger because it's $25 a kg and you don't need a fuck huge piece

I guess I'm just not a garlic affeciando like you guys, but I can barely tell the difference between fresh and jarred varieties.

Pataks is a quality product.

Next time add a bit of vinegar.

hellboy wrote: ↑Mon Sep 30, 2019 3:59 am I guess I'm just not a garlic affeciando like you guys, but I can barely tell the difference between fresh and jarred varieties.

Oh noes. Then it must be the way you prepare the fresh garlic.

If you're not used to prepare fresh food start making your own sushi.

Haha! Man I've never bought a full size ginger in my life.

And yeah like I'm a fresh guy, substantially healthier and tastier. There is a special kind of irony in someone telling me to make my own paste that doesn't use fresh garlic but not im not here to judge as I say.

@Liz vinegar you say? Can't say I've ever tried or user vinegar in Indian before? Makes it pop huh ??

Indeed it does.

Nice to know we are all guilty of breaking the ginger roots.

Have to give it a crack sometime.

Something to lift your spag bowl game... balsamic vinegar. Cook down your veggies in balsamic vinegar and garlic. Remove. Brown mince add tomatoes, then place the cooked veggies back into the pan. Result... tasty tasty spag bowl

Chili and port get added to spag bog in my house. I use kangaroo mince as well.